*  Exported from  MasterCook  *

                            Eggplant Manicotti

Recipe By     : Net
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Pasta
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Md            Eggplant
                        Vegetable Cooking Spray
  20      Milliliters   Garlic -- Sliced
   3      Cups          spinach leaves
   1                    Red Pepper
   3      Lg            Plum Tomatoes
     1/2  Cup           cottage cheese, lowfat
   1      Tablespoon    Dried Thyme
     1/4  Teaspoon      Pepper
     1/4  Teaspoon      Salt
   1      Tablespoon    Lemon Juice
   8                    manicotti -- cooked
   3      Tablespoons   Parmesan cheese -- grated

Make Several 1/2 in. Slits On Eggplant.  Insert Garlic Slices. Bakeat 350 For 1
Hour. Let Cool.  Peel & Cut Into 1-Inch Cubes. Cut Pe
pper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet.
Flatten With Palm Of Hand.  Broil 3 in. From Heat 10 Min.
 OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel
& Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped.  Stuff Each Shell With 1/3 C. Mixture. Put in
Baking Dish Coated With Spray.  Cover & Bake At 350 For
30 Min.
Wash Processor Bowl & Blade.  Combine Spinach Cottage Cheese, Lemonjuice,&
Pepper in Processor & Process Until Smooth. Spoon Spinach
Mixture Over Shells And Sprinkle With Parmesan.  Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)



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